Easy One-Skillet Lasagna
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
255 kcal
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Course
Main Course
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Cuisine
Italian
Easy One-Skillet Lasagna
Description
Easy One-Skillet Lasagna combines lean ground beef browned with onions and garlic, seasoned with Italian herbs, then simmered in a mixture of diced tomatoes, tomato sauce, and water. Mini lasagna noodles are added directly to the skillet and cooked until tender, absorbing the sauce. Ricotta cheese is stirred in, and the dish is seasoned with salt and pepper before being topped with a shredded Italian cheese blend. Allowing the cheese to melt creates a creamy surface that completes this simplified take on classic lasagna.
The resulting texture balances tender pasta with a meat-rich tomato sauce, accented by the creamy ricotta and melted cheese topping. The use of mini noodles shortens cooking time and ensures even cooking in one pan. Fresh basil added before serving adds a herbal note.
This dish suits family dinners where convenience is valuable, avoiding layered assembly yet delivering much of the expected flavor and texture of traditional lasagna. Baking to melt the cheese is optional if the oven is already in use.
Note that nutrition values are estimates and the recipe provides a straightforward approach suitable for cooks seeking a less involved lasagna option.
Ingredients
- 1 pound ground beef lean
- 1 cup onion diced
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 2-15 ounce diced tomatoes undrained (I like to use the tomatoes with onion and garlic, canned
- 15 ounces tomato sauce
- 1 cup water
- 12 ounce mini lasagna noodles package
- 4 ounces ricotta cheese part skim
- salt to taste
- black pepper to taste
- 2 cups Italian cheese blend shredded
- basil
Instructions
- In a large skillet, brown ground beef over medium-low heat.
- Drain grease from ground beef, and return it to the skillet.
- Add the onion, and cook, stirring occasionally, for 5 minutes.
- Add the garlic and Italian seasoning, and cook for 30 seconds.
- Stir in tomatoes, tomato sauce, water, and noodles.
- Cover, and cook, stirring occasionally, for about 10 minutes, or until noodles are al dente.
- Stir in ricotta, and add salt and pepper to taste.
- Remove from heat, and top with Italian cheese blend.
- Let the lasagna sit for about 5 minutes for cheese to melt. If I already have the oven on, I just pop the pan in (make sure it’s oven safe first, though) and let the cheese melt. It takes about 3-4 minutes.
- Top with fresh basil just before serving.
Notes
- Nutrition values are approximate and can vary based on specific ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 255kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 71mg | 24% |
| Sodium | 523mg | 22% |
| Potassium | 479mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 215mg | 22% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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